Simple Summer Grilled Chicken With Veggie Skewers

Wash chicken breasts, pat dry with paper towels and trim off all fat. Slice in half lengthwise to form two thin chicken cutlets from each breast. In a storage bowl with a tight-fitting lid, combine 2/3 cup olive oil, lemon juice, garlic and Montreal Steak Grinder seasoning. Add chicken; put lid on tightly and shake to combine chicken with marinade. Put in the refrigerator for 30 minutes up to 3 hours before cooking. Shake every 1/2 hour of marinating time.

While your grill heats up, wash squash and slice into 1/2″ rounds; wash mushrooms and slice off stems. Thread veggies onto wooden skewers; brush with the remaining 1 tablespoon of olive oil and sprinkle generously with Nature’s Seasoning blend.

On a hot grill, cook chicken and veggie skewers over direct high heat for approximately 4-5 minutes on each side. Baste the chicken with the leftover marinade each time you turn it. If you’re not afraid of basting the vegetables in the chicken marinade, you can baste them as you baste the chicken. If not, the olive oil and Nature’s Season salt will be sufficient.

Cook just until the juices from the chicken run clear when you cut it with a knife, and the veggie skewers are well-charred. Remove from the grill as soon as chicken tests done and serve with your grilled veggie skewers and a nice rice pilaf.